Whole Lovely Life - Whole Lovely Life

I’m super excited to share this recipe with you! Quiche is one of my favorite things to make for brunch or at the beginning of the week for easy breakfasts. What makes this quiche so great is the jicama crust! Did you know jicama is a great sub for white potatoes? I absolutely love eating it cold in salads but when cooked it takes on a similar taste and consistency as white potatoes. I think it’s a great addition to change things up a bit especially if you are Paleo or following autoimmune protocol and need a change from sweet potatoes. Jicama is high in phyto-nutrients, fiber, vitamin C as well as some B vitamins such as thiamin, foliate and riboflavin. They also contain magnesium, copper and iron. They are amazing sliced up and eaten as a chip alternative with guacamole and salsa or chopped in a salad. They pair well with other veggies as well as fruit and they are also great cooked! Next time you are at the store pick up a few and get creative! Enjoy! Here is the recipe for my jicama quiche crust. Print Leek, Mushroom + Basil Quiche with Jicama Crust Author: Katie at Wholelovelylife.com Recipe type: Brunch Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 6-8 Ingredients 1 small leek sliced 1 small container of mushrooms sliced ½ container of basil chopped 8-10 eggs depending on pan size 2 Tbsp melted ghee ⅓ cup full fat coconut milk 2 tsp olive oil for cooking leeks and mushrooms 1 tsp celtic or sea salt 1 tsp cracked pepper Instructions Slice leek and mushroom. Slice basil. In a pan add 1tsp olive oil and saute leeks for 10 min or until slightly brown. In the same pan add 1tsp more of olive oil if needed and saute mushrooms until all water is released about 5 min. To save time you can cook the leeks and mushrooms at the same time in different pans. Crack 8-10 eggs into a bowl or your blender. I like to use a blender because I feel like the eggs get extra fluffy this way. Melt ghee. Add melted ghee, coconut milk, salt and pepper to eggs and blend for 15 seconds or until well mixed. Add cooked leeks and mushrooms to eggs along with basil. I keep a small amount of extra leeks, mushrooms and basil to…

Salads are one of my favorite things to make and eat. I love how fast and easy it is to throw one together when you are in a rush or to take one with you on the go. It’s fun to get creative and make your very own masterpiece. The more color you can add the better. For a complete meal be sure to add veggies, fruit, a good fat and a protein. This is a great starter salad or makes the perfect entree. Arugula also known as rocket is one of my favorite greens! It’s great mixed with other greens or on it’s own with a simple oil and vinegar dressing. Arugula is super high in vitamin C and a great source of copper and iron. It’s filled with phyto-chemicals that help fight carcinogens in the body and is also an amazing anti-inflammatory! If you are looking for tiny shrimp I found mine at Costco. Be sure to look for wild caught whenever you purchase fish. Enjoy! Print Arugula Lemon Garlic Shrimp Salad Author: Katie at Wholelovelylife.com Recipe type: Salad Prep time: 10 mins Cook time: 5 mins Total time: 15 mins Serves: 1 Ingredients Salad 3 cups arugula ½ cup tiny shrimp or 5 medium size shrimp ¼ cup fresh squeezed lemon juice 1 clove of garlic 1 tsp ghee ¼ avocado 1 strawberry Dressing 2 Tbsp fresh squeezed lemon juice 1 Tbsp avocado or olive oil Dash of celtic / sea salt Dash of fresh ground pepper Instructions Salad Chop garlic clove and add to pan along with ghee. Cook for about 1 min and then add the shrimp. Saute 2-3 min and add the lemon. Continue to cook for an additional 1 or until shrimp are slightly browned. Place shirmp in a bowl to cool down while you prep the salad. Make dressing by mixing the lemon juice, oil, salt and pepper. Cut the strawberry and avocado. To assemble salad top arugula with shrimp, avocado, strawberry and drizzle with the dressing. Notes Make sure your shirmp are wild. Costco has a good selection of affordable wild caught shirmp! 3.2.1311